Pub Grub The Hairy Bikers' Comfort Food


Pub Grub

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We've travelled the world and eaten everywhere, from roadside bars

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to restaurants with Michelin stars.

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But there really is nothing like a bit of home cooking.

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Coming into a warm kitchen filled with the aroma of

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a tasty meal bubbling away.

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It's one of life's great pleasures.

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'Lovingly prepared dishes with flavours that pack a punch.

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'It's the perfect way to put smiles

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'on the faces of your nearest and dearest.

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'We'll also reveal the fascinating stories behind iconic dishes.'

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-Who makes the best spaghetti?

-You.

-Right answer.

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Who's going to have the first piece? Oh.

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Discover the secrets to producing quality ingredients. And...

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Service!

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..find out what chefs like to cook on their days off.

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-Whoa! Look at that!

-That's amazing.

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This is much easier and much quicker.

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There's nothing quite as comforting as simple home cooking.

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Today, dishes you might find down your local.

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Hearty and warming, with a fresh take on a traditional pud.

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New ideas for familiar favourites.

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We're talking pub grub.

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You know, there once was a time when you went down the rub-a-dub-dub,

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where the last thing you got was a plate of grub-a-grub-grub.

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-That's true, yeah!

-It was.

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Yes, it was a bag of crisps and that was it.

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Pub food has come on leaps and bounds.

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From your humble backstreet boozer

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-to your Michelin-starred kind of gastropub.

-Yeah.

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But fishcakes, in one form or another,

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-has always been on the menu of both.

-They have.

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This is a proper fishcake.

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-It's not loads of spuds with a fishy flavour.

-No, it's not. It's good.

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It's a good balance, this. So I'm going to start the mash, David.

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We're going to poach this salmon beautifully,

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a little court bouillon.

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And flake some hot smoked salmon to give it a nice savoury,

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kind of umami thing.

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So first off, I've got some milk in this plan.

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Put a bay leaf in.

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Some peppercorns, just to flavour it a little bit.

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-Go on, let's have some dill stalks in this as well.

-Go on, why not?

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But to go with this, we're going to make some home-made tartare sauce.

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But it's a dill tartare sauce.

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-You know what, I think it's just that little bit nicer.

-It's lovely.

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It's a lovely recipe, this. And it's quite simple, as you'll see.

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Just float the salmon in there.

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Pop the lid on, and give it about five minutes.

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Top tip when you're using a ricer. Don't overfill it.

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Remember once, we passed a potato through it twice.

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-We thought we'd get it finer and finer.

-Doesn't.

-No, no.

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We released all sorts of gluten and created edible wallpaper paste.

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This is hot smoked salmon.

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Lovely flaked on a salad, but it can be quite salty, which is why we'll

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taste the mixture before we do it, and just kind of flake it up a bit.

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And pop that in there.

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You know what, people often ask, "Where did you two meet?"

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Well, we met in a pub.

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We did! It was brilliant.

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We were both working on a Catherine Cookson drama, and we were crew.

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And you were in your 20s, I was in my late 20s.

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And...

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I saw this tall, old hippie standing by the pool table,

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and everybody was there. It was like, they're all television people,

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for lunch and that. They say,

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"Oh, I'll just have the spritzer and the vegetable sandwich."

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And he said, "Julian! What's the curry?

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"I'll have that, an Ambridge, and a pint of this."

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And I just said, "Well, I'll have what he's having."

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-So then joined in the pool and been friends ever since.

-That was it.

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I'm going to use my hands for this.

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Just give it a little mix while we wait for the...

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Yeah, not too far off.

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Oh, that's all right.

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Beautiful.

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So, just flake that.

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Let's just get this skin off.

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Put that in. And see, it's quite a lot of fish.

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Which is what we want.

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Wash your hands, and then get stuck in. Because you need to get this...

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-Is it hot, that salmon?

-..all evenly distributed.

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It's quite hot, but not too bad.

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'Chill in the freezer for ten minutes if possible,

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'just to firm up before you start the process of coating them.'

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-Tell you what we could do.

-What, mate?

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We could make the dill tartare sauce while we're waiting.

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-Do you want to man the beast?

-I'll man the beast.

-Right.

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We start off the process with an egg yolk.

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-The dexterity of it!

-I know.

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The egg yolk goes in.

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-Perfect.

-Little bit of salt. Pinch of salt,

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and then a teaspoon of Dijon mustard.

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Just a little bit of oil, just to get it going.

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I think we'll give that a zip-de-doo-dah first.

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Right, because we want...

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It's all about emulsification across the nation.

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-And then just a tiny drip.

-Tiny drip. Yeah, that'll be lush.

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The trick to making mayonnaise or indeed tartare sauces,

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is endless, relentless, gentle stream of oil.

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Yeah, once it starts to grip, you're off, isn't it?

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I think that's it. It's starting to turn in on itself, isn't it?

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-Perfect.

-Perfect.

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I will chop some cornichons.

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I will chop some capers.

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So I want about four tablespoons of chopped cornichons,

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three tablespoons of chopped capers.

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So we put all that in, there's two tablespoons there.

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Cornichons.

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And we'll just get, we'll chop some chives.

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Oh, lovely.

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You know, that's what I call tartare sauce.

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That is tartare sauce.

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Thank you, mate.

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Oh, that's perfect. Oh, yes!

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Wow! Oh, yes.

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Well, we'll just put this in the fridge and it'll be

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tartare, see you later!

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-Fishcakes!

-Yes!

-The time has come.

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It certainly has!

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I've got some flour.

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This is what everybody calls pane-ing,

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which basically means "put it in crumbs."

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We're using panko breadcrumbs.

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You know, like the Japanese ones.

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Do you know, in a funny sort of way,

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I quite like those orange breadcrumbs that my mum used to use.

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-Yes.

-They're not right, but you know what I mean. They're ornamental.

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So, to form your fishcakes,

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just take some of the mixture,

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and then just push it together.

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In your hands.

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Get some heat. And we want...

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..the fishcakes to be golden.

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And the trick to that is to put some butter in with the oil.

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Pat them out.

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Nice and gently.

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So we dip it in flour.

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In egg.

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Make sure it's nicely coated. And then in the crumbs.

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And really dredge it.

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And just float it into the oil and butter, and repeat.

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Some children are a bit odd about fish.

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Somehow, they don't see fishcakes as being fishy.

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-Yeah, they don't see them as intimidating at all, do they?

-Nah.

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It's an easy eat, that's why. And that's a good thing, you know.

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That's why you want to get your kids into eating fishcakes.

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Because eventually, their palate will develop for the taste of fish.

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And we're an island race, and we should be eating more of it.

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Let's make it generous.

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You know, because we're that sort of pub.

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The sort of pub that's got that bearded, jolly landlord

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that's full of bonhomie and you get good portions.

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-Absolutely.

-Aye.

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That is our salmon fishcakes, super-pub style,

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-with home-made dill tartare sauce.

-Come on.

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What's not to love?

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The secret to creating delicious comfort food

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is using the right ingredients.

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The real work is done by the producers who put all their

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passion and expertise into getting their ingredients just right.

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My name is Will Hartley, I'm the head brewer at Wiper & True.

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Wiper & True is based in St Werburghs in Bristol.

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We produce a number of different beer styles.

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Bristol's got a really good tradition for brewing darker beers,

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both stouts and porters.

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Today, we're making a plum pudding porter,

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and that all starts with the malt, mashing in.

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Bringing the bags of malt into the building and loading them up,

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it's quite hard work.

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We weigh out the malts individually.

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There's a different proportion of each malt going in,

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so there's a lot of manual labour involved at that point.

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This is the mash tun.

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We pour the malt into the auger, downstairs.

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And that comes up this feed and pours in through there.

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This set of pipework carries hot water,

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brewers call this liquor.

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That liquor will mix with the grain as it falls through.

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Porter is a worker's beer.

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Just as cider would refresh the fieldworkers of the West Country,

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porter would nourish and keep going the port workers in London

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back in the day.

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Our plum pudding porter is inspired by wintry desserts,

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a real exploration of what dark, full, rich fruits can bring.

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And so we designed the recipe

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to bring out the best in those flavours.

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We're pouring out our hot work from the kettle,

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that's our lovely, sugary liquid.

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We just put enough in there to cover the fruit

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so we can then mash it all up, get as much flavour out as possible,

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and then we're going to add it back in.

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Porters tend to have a lot of complexity.

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Toasty, having coffee, chocolate notes.

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It's quite a dry, but also full-bodied beer.

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To the boil we also add hops for bitterness, flavour, aroma.

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This is Bravo,

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it's a fantastically fruity hop full of berry and citrus flavours.

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It's a really, really lovely variety.

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Especially in a darker beer.

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You see how it just falls apart.

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The aroma that's coming off those is amazing.

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Brewing has a number of different processes involved,

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and each one of those processes has a whole number of different

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variations, starting from recipe design to the final product.

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There are pretty much infinite variations and combinations.

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That's why we always like experimenting with beer.

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We feel as though there's always something to experiment with,

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always something to tweak or change.

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OK, so, now we've finished the boil,

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we've got all the flavours in there that we want.

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We now just need to chill it and transfer it into the

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fermentation vessel.

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Once it's in there, we can add our yeast.

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It will stay in there for about three weeks.

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From this point onwards, it's up to the yeast to do its thing.

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We keep our yeast alive from batch to batch.

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So what we'll do now is take the yeast out of one fermentation

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vessel, we'll put it in a bucket,

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and then we'll pour that into today's brew.

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The yeast will eat the sugar,

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and will turn that sugar into alcohol and carbon dioxide.

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We're going to be very careful not to introduce any foreign yeasts

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or bacteria at this stage.

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This will sit in the fermentation vessel for about three weeks,

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in which time the yeast will be eating those sugars.

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And at the end of those three weeks, we should have a finished beer.

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We've brewed this beer a couple of times before.

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I think we can be fairly confident we know what the yeast is

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going to do, so I'm quite excited about it.

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It's when you're brewing beer for the first time,

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and you've never brewed it before, you kind of don't...

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You can never be too sure about what you're going to get.

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Brewing certainly is a labour of love.

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While I probably side on the side of being more scientific,

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I do feel as though brewing's the perfect balance, for me at least.

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You can be doing data entry and working on graphs one minute,

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and you can be tasting different ingredients and thinking

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about recipe design the next.

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It's fantastic.

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Porter's special because it's got these amazing deep,

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rich tones to it.

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It goes with so many different foods -

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dark meats, gamey meats, barbecue char-grilled meats.

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It also goes really well with kind of chocolaty desserts.

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It's incredibly versatile,

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and it's all because it's got this luscious, deep richness to it.

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Porter's one of the first beers we made, and

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so it always feels very special to be making another batch of porter.

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Now, like many people who go to the pub on occasion,

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you end up talking a lot of cobblers.

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-Yes, just after nine o'clock, normally!

-Aye.

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-So we're talking deer cobblers.

-Yes!

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It's our venison cobbler.

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The cut of meat that we're using is shoulder.

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I'm just going to trim this off, mate, and then dice it.

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Now, one of the building blocks to stews all over the world is

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what chefs would call a mirepoix,

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and that's the mixture of diced carrots, onion and celery.

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But this is kind of pub food, so this is quite a hearty mirepoix.

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So for my purposes, we'll call it a maxipoix.

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So, first off, we'll get the onions into some oil

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and get it to sweat nicely.

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So what we're doing is, you can see these pieces here.

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We're going to try and just trim those off, because that's sinew.

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It will come down in the cooking time, because we're going to

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cook this for about an hour and three quarters to two hours.

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But I'd just like to take the really thick bits out.

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There's lots of onions there,

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but this is all going to drop down, and it's going to be rich.

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Now, look - I'm keeping the meat in quite decent-sized chunks.

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Now, the reason for that is it cooks a long time,

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and you really want to keep the kind of integrity of that meat.

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So when you do pop it into your mouth,

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you get a lovely chunk of this fabulous venison.

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It's a great product that we produce in the UK, venison.

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It's brilliant.

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Carrots go in.

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With venison, we get all the opportunities to put in

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things like bay and thyme, redcurrant jelly, mustard.

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You know, you can build up the sweet and savoury flavours.

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And now some celery.

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This is like young celery.

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What I'd do is normally just strip off any stringy bits,

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just like so.

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And pretty soon, this is going to be sweating!

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It's going to be sweating like the darts team when it's going

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for double tops.

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-I think we're there, mate.

-Right, mucker.

-Yeah.

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So, a couple of big tablespoons of flour goes in.

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And, you know, as I say,

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we want this to be rich and thick and hearty.

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-Lovely.

-This is stonking good gravy, not a frugal jus.

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Definitely, definitely not.

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Let's have a teaspoonful of mustard powder in there as well.

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Right, now, what I'm going to do is

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make sure that those veggies are all covered

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with this beautiful mix of flour and mustard.

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And that will form the thickening for the venison casserole.

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-Time for the beer.

-Get in.

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Look at the colour of that.

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Well, the beer's going to give it a lovely dark, rich colour.

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In fact, it's probably too rich.

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So I think we need to put some water in as well.

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Look at that - nice, decent chunks of venison.

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And then, Mr Myers?

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Well, venison, we can have some nice sweetness.

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So some redcurrant jelly.

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Couple of big spoonfuls of that.

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Which again, and it's going to give the sauce

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a lovely sheen as well as flavour.

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A couple of bay leaves.

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And some thyme.

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Just strip the leaves off, you don't want the sticks in.

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And we have stacks of black pepper.

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You do the salt thing, you've got a good taste for it.

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Right, so now what we need to do is bring this to the boil,

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and then we'll put it into a preheated oven

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at 180 degrees Celsius for a fan oven.

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We'll leave it there for about 1¾ to 2 hours.

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-Right, let's get it in, then, hey?

-Yeah.

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Perfect.

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The cobbler.

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-It's the scone that thinks it's a cobblestone.

-It does!

-It does.

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We start off, I've got some self-raising flour in there

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and we'll rub in the butter.

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There's something nice about that, getting your hands in,

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-doing it, isn't there?

-Oh, I remember my mother doing this.

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Now, listen. What do you fancy?

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Shall we keep them plain, or shall we put something in them?

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You could do what you want, but it's got to complement the dish.

0:18:110:18:14

-Rosemary.

-We've got some there.

-Let's have it.

0:18:140:18:17

Kingy. Should I cut out, and you want to finish these,

0:18:230:18:26

so I'll go and clean my hands?

0:18:260:18:28

All right, mate, yeah.

0:18:280:18:29

-Milk's measured, 300ml.

-Perfect.

0:18:290:18:32

We'll just put all the milk in at once.

0:18:320:18:34

In a little well in the middle.

0:18:340:18:36

And then you very gently just form a dough.

0:18:360:18:41

Oh, this dough is coming out really nice, man.

0:18:440:18:47

It's so light and springy. Really good.

0:18:470:18:51

Beautiful. There you are, mucker.

0:18:510:18:52

Thank you. And we just pat this.

0:18:520:18:55

And, you know, for scones we really wouldn't roll it out,

0:18:550:18:58

so I'm going to kind of break the habit of a lifetime,

0:18:580:19:01

but just do it quite gently.

0:19:010:19:03

We don't want to overwork your dough.

0:19:030:19:06

-That has dropped, hasn't it?

-Beautiful.

0:19:060:19:09

Oh, gosh, it's fruity, it's rich. The porter, the beer...

0:19:110:19:14

-Yes.

-..really has added something to that.

0:19:140:19:16

-You can taste the yeastiness to it.

-Tell you what, though.

0:19:160:19:19

-Little bit of lemon juice.

-Yeah.

0:19:190:19:20

Just to bring that richness up a bit.

0:19:200:19:22

You need the lemon juice as well to cut through the sweetness,

0:19:220:19:25

and also the maltiness.

0:19:250:19:26

Don't waste your mixture.

0:19:320:19:34

We'll reform this.

0:19:340:19:35

So we'll start in the centre.

0:19:390:19:40

And just work your way around.

0:19:430:19:45

Shall we do half cobbles?

0:19:480:19:49

-Oh, yeah, let's get... Yeah.

-Yeah?

0:19:490:19:52

As they rise, they'll go really moist and unctuous on the bottom,

0:19:520:19:56

and really crisp on the top.

0:19:560:19:57

Because what we're going to do is we're going to brush them with

0:19:570:20:00

a little bit of beaten egg.

0:20:000:20:01

Right, now, I've just increased the oven temperature from 180 to 200.

0:20:010:20:05

Because these, we'll need to treat them a little bit like scones,

0:20:050:20:08

so the oven has to be really quite hot.

0:20:080:20:11

Look at that.

0:20:200:20:21

That's beautiful!

0:20:220:20:24

Stick that in the middle of the table. Everybody goes for it.

0:20:240:20:27

You know, sometimes in a pub, I like that.

0:20:270:20:29

-Where you all kind of go from the same bowl.

-Gosh.

0:20:290:20:32

You know, "How many of you are there? I'll give you a big one."

0:20:320:20:35

-Lovely.

-Beautiful.

-Have a go. Venison cobbler.

-Cheers!

0:20:350:20:37

-Cheers, mucker.

-Champion. Cheers.

0:20:370:20:40

Every dish tells a story.

0:20:490:20:52

It may be about the ingredients that define it,

0:20:520:20:55

the memories it evokes, or the people who created it.

0:20:550:20:58

This is the story of Pete Tiley's ham, egg and chips.

0:20:590:21:04

'My name is Pete Tiley, I'm the landlord of the Salutation Inn.

0:21:040:21:08

'Well, I grew up in Gloucestershire. I grew up just down the road.

0:21:080:21:11

'I ended up working in London for eight years

0:21:110:21:14

'as a telecoms business analyst.

0:21:140:21:16

'It kind of wasn't quite what I wanted to do,

0:21:160:21:18

'I really loved pubs and beer and so really kind of wanted to get

0:21:180:21:21

'into the beer and pub industry.

0:21:210:21:23

'My dad, who still lives in the area,

0:21:230:21:25

'phoned up and told me that the Salutation was up for sale.'

0:21:250:21:28

I quit my job and left London, and yeah, bought a pub.

0:21:280:21:32

I always wanted this to be the very best pub that I could

0:21:320:21:35

possibly create.

0:21:350:21:37

I wanted it to be a traditional pub

0:21:370:21:38

which kind of reflects traditional pub values

0:21:380:21:41

and traditional food and drink,

0:21:410:21:43

specifically of the local area of Gloucestershire.

0:21:430:21:47

We're in a village called Ham.

0:21:470:21:48

We wanted to produce the very best ham that we possibly could,

0:21:480:21:51

so we started keeping pigs.

0:21:510:21:53

We've got eight pure Gloucester Old Spots.

0:21:530:21:56

It's a breed that originated from this area in the Berkeley Vale.

0:21:560:22:00

The spots on the back were said to be from

0:22:000:22:02

bruises from apples falling on top of them.

0:22:020:22:05

The customers bring in sackloads, literally,

0:22:050:22:09

sackloads of apples for us to feed the pigs.

0:22:090:22:12

We're feeding them on whey,

0:22:120:22:14

which we get when we pick up our cheese from the local cheesemaker,

0:22:140:22:17

which gives them a really succulent kind of juicy, tender kind of meat.

0:22:170:22:21

It's nice to kind of use waste products like whey,

0:22:210:22:24

instead of having to just rely on, sort of, animal feed.

0:22:240:22:28

And nice to link back to the traditions of the area.

0:22:280:22:31

The fact that they live as happy, contented pigs in

0:22:310:22:36

a nice, stress-free environment

0:22:360:22:37

means that they are relaxed and that affects the quality of the meat.

0:22:370:22:41

It's kind of getting back to the simplicity of the ingredients,

0:22:410:22:44

making sure they're really good quality and sourced correctly.

0:22:440:22:48

Well, ham, egg and chips is,

0:22:480:22:50

for me, it's the quintessential British pub meal.

0:22:500:22:53

So then we felt, well, OK, we've done the ham

0:22:530:22:56

and the next obvious step for the perfect ham, egg and chips

0:22:560:22:59

is the egg and chips.

0:22:590:23:01

So, yeah, we got some chickens,

0:23:010:23:04

and planted some potato seeds and yeah, there we go.

0:23:040:23:09

'We've got nine hens. They're a mixture of different breeds.'

0:23:090:23:12

We've got some sort of interesting kind of rare breeds.

0:23:120:23:15

We've got a Buff Orpington,

0:23:150:23:17

we've got some Cream Legbars, which lay the blue eggs.

0:23:170:23:20

Because there's not too many, we kind of generally use them up

0:23:200:23:23

pretty much every day, so the egg turnover's nice and fresh,

0:23:230:23:26

so you've got nice yolks, they hold together well in the pan.

0:23:260:23:29

It's great for customers to have eggs from our own chickens.

0:23:290:23:32

They can come in, they can see how they've lived,

0:23:320:23:34

they can have a nice life.

0:23:340:23:36

CHICKEN CROWS

0:23:360:23:38

We feed them on corn, which gives

0:23:390:23:41

a nice yellow, good-coloured yolk.

0:23:410:23:44

I think the way we have these fresh eggs and happy chickens,

0:23:460:23:49

it's good to have happy animals, really.

0:23:490:23:52

We grow our own spuds.

0:23:540:23:56

Very rewarding to go into the garden, turf them out of the ground,

0:23:560:23:59

out the soil, and straight into the kitchens.

0:23:590:24:02

Chips don't get a lot fresher than that.

0:24:020:24:05

It's simple ingredients, but together they combine to make

0:24:060:24:09

this most amazing kind of taste sensation.

0:24:090:24:12

You've got your hot chips, the cold ham,

0:24:120:24:14

sort of saltiness of the gooey, you know, rich egg.

0:24:140:24:17

I love the simplicity of it,

0:24:170:24:18

I love the fact it's a traditional pub meal.

0:24:180:24:20

-Here we are.

-Fantastic. Thank you.

0:24:250:24:27

It's nice to eat food that's grown, reared,

0:24:270:24:30

cooked just a couple of miles from where you live. It's lovely.

0:24:300:24:33

The taste is great. The taste really comes through.

0:24:330:24:37

And you know what you're getting. You absolutely know.

0:24:370:24:39

Because it's produced just over the road.

0:24:390:24:41

This food has flavour!

0:24:410:24:43

I wouldn't even attempt to find fault, because I couldn't.

0:24:430:24:47

The pub is incredibly well supported.

0:24:500:24:52

The locals that come here are the nicest people that

0:24:520:24:56

you will ever meet.

0:24:560:24:57

We've had people help paint our skittles alley,

0:24:570:25:01

we had locals build benches for us.

0:25:010:25:04

When I first moved in, people were donating furniture, just for myself

0:25:040:25:07

and my wife, because we didn't have any furniture when we moved in.

0:25:070:25:10

So, yeah, we've had a tremendous amount of support. We're very lucky.

0:25:100:25:14

Where you have a well-run community pub, you will have

0:25:140:25:17

a much happier, healthier, better functioning society.

0:25:170:25:22

So, for me, it's really important that a pub acts as a hub

0:25:220:25:25

for a local community, and supports that community.

0:25:250:25:30

We were on a mission to create the very best

0:25:300:25:32

ham, egg and chips that we could, and doing it all ourselves and

0:25:320:25:35

being able to say to the customer,

0:25:350:25:36

"We can tell you exactly how each component has been produced,"

0:25:360:25:40

then I think that's a great thing.

0:25:400:25:42

There was a pudding that we all loved as children

0:25:560:25:58

that did make its way into the pubs, and that was...

0:25:580:26:02

Lemon meringue pie!

0:26:020:26:03

-Can we reinvent it?

-Yes.

0:26:060:26:08

-We're going to do a grapefruit and orange filling.

-Ooh.

0:26:080:26:13

Sharp, but sweet.

0:26:130:26:14

-Citrusy, citrus.

-So, what goes with orange?

0:26:140:26:17

-Chocolate.

-Right, so we start with a chocolate pastry,

0:26:170:26:20

grapefruit and orange filling, with a hazelnut meringue topping.

0:26:200:26:24

That should be the ultimate meringue pie.

0:26:240:26:28

It should be, but this is the first time we've cooked it.

0:26:280:26:31

I'll do the chocolate pastry. To be fair, I have tried this out.

0:26:380:26:41

It is the shortest pastry you've ever seen.

0:26:410:26:44

Either whizz the flour, cocoa,

0:26:460:26:49

icing sugar and butter in a food processor,

0:26:490:26:51

or rub in by hand

0:26:510:26:53

until the mixture is resembling fine breadcrumbs.

0:26:530:26:57

And you want to get the air into this,

0:26:570:27:00

so it's like chocolate fluff.

0:27:000:27:02

To make the filling, zest one of the oranges and the grapefruit.

0:27:020:27:06

Put in a bowl,

0:27:070:27:09

then add all the juice from the oranges and the grapefruit.

0:27:090:27:12

Now, what I'm going to do is squeeze the juice into a sieve,

0:27:140:27:20

because I don't want any of the pulp.

0:27:200:27:22

There's my chocolate crumbs.

0:27:240:27:26

So now, I put in an egg yolk.

0:27:260:27:29

SI GASPS

0:27:290:27:30

I don't know, I just thought I'd do it for dramatic effect.

0:27:300:27:34

And I'm going to cut it in with a knife.

0:27:340:27:36

I'm still on with the oranges!

0:27:370:27:39

Now, we don't need much water in this,

0:27:390:27:41

but I think we'll just put a bit in, just to bring it all together.

0:27:410:27:44

Because even with the egg yolk, it's starting to clump.

0:27:440:27:48

Teensy teensy drop, like a teaspoon of water.

0:27:480:27:51

And there we have a very, very rich,

0:27:530:27:58

unctuous chocolate pastry.

0:27:580:28:01

Try and roll that out, you might as well try to knit a jellyfish.

0:28:010:28:07

It's not going to happen.

0:28:070:28:08

So what we need to do is to put this in clingfilm and put it in

0:28:080:28:13

the fridge to chill for a good hour.

0:28:130:28:16

There's half a litre of water in this pan.

0:28:160:28:19

I'm going to bring this to the boil.

0:28:190:28:21

All will be revealed in the fullness of time.

0:28:210:28:24

We've got the zest of one orange, the zest of one grapefruit,

0:28:240:28:29

the juice of three oranges and the juice of one grapefruit.

0:28:290:28:34

This is cornflour, and I'm just going to whisk it into here.

0:28:340:28:40

And you just keep whisking until you've got,

0:28:400:28:42

well, a really, really thin paste.

0:28:420:28:45

Now, the pastry has chilled.

0:28:470:28:49

Put a bit of flour down.

0:28:490:28:52

Oh.

0:28:520:28:53

Roll it out, beautiful.

0:28:530:28:55

At the minute, it looks as though you could sole your shoes with it.

0:28:550:28:58

But it's going to come right.

0:28:580:29:00

It does need to be this cool,

0:29:000:29:02

or else you wouldn't have a chance of getting it rolled out.

0:29:020:29:05

Now, this is a nonstick loose-bottomed baking tin.

0:29:050:29:09

Do I trust it? Do I heck.

0:29:090:29:11

But I'm going to either put butter, or a little bit of this spray.

0:29:110:29:14

It's good stuff, that, because it gets into all the crevices

0:29:140:29:17

-and nooks and crannies, doesn't it?

-Yeah, yeah.

0:29:170:29:19

And I just put that there...

0:29:190:29:22

Plop your pastry over.

0:29:220:29:23

Your chocolate pastry.

0:29:240:29:26

And work it into the tin.

0:29:260:29:29

Then line and fill with baking beans.

0:29:290:29:32

We use clingfilm. It works well.

0:29:320:29:35

Bake in the preheated oven for 15 minutes,

0:29:360:29:39

then remove your beans and bake for a further five minutes.

0:29:390:29:42

Bring 500ml of fresh boiled water back to the boil

0:29:440:29:47

in a saucepan.

0:29:470:29:49

Then, whisk in the citrus and cornflour mixture.

0:29:490:29:53

Stir over a medium heat until the consistency of thick custard.

0:29:530:29:57

Remove from the heat.

0:29:590:30:01

Beat the egg yolks and sugar together.

0:30:010:30:04

Then add this to the custard.

0:30:040:30:07

It's started to cool.

0:30:070:30:09

Now, what I'm going to ask Dave to do is just dribble that in

0:30:090:30:12

while I'm still whisking it.

0:30:120:30:14

-It's quite thick, this, isn't it?

-It is, it is quite thick.

0:30:140:30:18

And do you see how it's changed colour? Lovely.

0:30:180:30:21

And this is the custard that is the filling for our meringue pie.

0:30:210:30:28

So, don't forget, the next tip, is we've got to let that cool.

0:30:280:30:32

We're going to get some clingfilm.

0:30:320:30:34

Put it over the top,

0:30:360:30:37

but make sure it touches, because,

0:30:370:30:39

don't forget, we don't want a skin forming.

0:30:390:30:43

Marvellous. Wow, it looks great, doesn't it?

0:30:430:30:46

Yeah, and what's happened is the pastry's so rich that it's

0:30:460:30:50

actually, kind of, you know, the excess has just fallen off.

0:30:500:30:54

Take your knife round there.

0:30:540:30:56

Look at that. Beautiful.

0:30:590:31:01

-Right, while you're making the meringue...

-It's loose-bottomed.

0:31:010:31:04

Got it.

0:31:040:31:05

Right, yes, can you imagine? Oops.

0:31:050:31:08

While you're making the meringue,

0:31:080:31:10

I'll fill this beautifully, beautifully made case.

0:31:100:31:12

And look, no skin's formed, because what did we do?

0:31:120:31:16

We put the clingfilm on, didn't we?

0:31:160:31:18

Right, four egg whites go into the bowl.

0:31:180:31:21

We mix the four egg whites to soft peaks.

0:31:210:31:24

We've got a very nice, user-friendly meringue.

0:31:350:31:39

'Finally, fold in the toasted hazelnuts.

0:31:410:31:43

'Pipe or pile the meringue over the filling.'

0:31:470:31:51

That is a really good job, mate.

0:31:560:31:59

I've turned the oven down to 180.

0:31:590:32:00

-Yeah.

-So, just pop that back in the oven for how long?

0:32:000:32:03

20 minutes.

0:32:030:32:04

Sun-kissed and beautiful. And that's just us.

0:32:160:32:21

We've got to wait for that to cool, now.

0:32:210:32:23

-That's the hard bit.

-Aye.

0:32:230:32:25

Britain has an army of creative chefs who, day after day,

0:32:320:32:36

send out sensational dishes to customers in their restaurants.

0:32:360:32:41

They work long hours, toiling over their stoves.

0:32:410:32:44

But at home, what's their idea of comfort food?

0:32:440:32:48

My name's Tim Denny, I'm chef proprietor of

0:32:490:32:52

The Historical Dining Rooms, and The Star And Dove in Bristol.

0:32:520:32:56

The food at The Historical Dining Rooms is taking old British recipes

0:32:560:33:01

as far back as the 1200s, all the way up to the Victorian era,

0:33:010:33:06

and making modern interpretations of these dishes.

0:33:060:33:10

Sometimes they just need that little bit of elevation, just to,

0:33:100:33:14

sort of, bring them up-to-date.

0:33:140:33:15

We wanted to cook just British food, but we had to, sort of,

0:33:160:33:20

look a little further back than post-Second World War.

0:33:200:33:24

People think if food was bad in the 1950s,

0:33:250:33:27

it must have been even worse in the 1850s.

0:33:270:33:29

But that really couldn't be further from it.

0:33:290:33:32

Over the centuries, a lot of Europe was looking to Britain in

0:33:320:33:36

terms of the way they cooked and the grandeur of the spectacle.

0:33:360:33:40

Our herb garden is absolutely integral to what we are

0:33:410:33:44

trying to accomplish here.

0:33:440:33:46

A lot of these herbs, they're forgotten herbs.

0:33:460:33:49

Quite a lot of them are just actual, general weeds,

0:33:490:33:51

you can pretty much forage them throughout the whole of Britain.

0:33:510:33:54

When you pair them with certain ingredients,

0:33:540:33:56

they taste absolutely stunning and there is absolutely

0:33:560:33:59

no reason why they shouldn't be getting used.

0:33:590:34:01

There's nothing I love more than discovering

0:34:010:34:04

a new recipe within an old, historical cookbook.

0:34:040:34:08

Some of these dishes are almost, like, timeless.

0:34:080:34:11

There's things like Parmesan ice cream,

0:34:110:34:14

and foie gras ice cream, all of these different things that

0:34:140:34:17

we deem as a very, sort of, modern Michelin-star restaurant.

0:34:170:34:20

These have all been done before.

0:34:200:34:22

Our appetiser is a cucumber ice cream,

0:34:220:34:25

which is flavoured with cognac and pistachio.

0:34:250:34:28

Once it's balanced right, it's absolutely delicious.

0:34:280:34:31

Food's my life.

0:34:330:34:35

When I'm not working in the kitchen, I'm going home to cook.

0:34:350:34:38

My influences at home would ultimately be Spanish food.

0:34:380:34:42

I believe Spain to have one of the best cuisines in the world,

0:34:420:34:45

from its top restaurants all the way down.

0:34:450:34:48

Typically, when I'm at home, I like to cook sofrit pages,

0:34:480:34:53

which translates into a country fry up.

0:34:530:34:55

It's a very, sort of, rustic dish from the island of Ibiza.

0:34:550:34:59

It's a one-pot wonder, so it's starting with the garlic,

0:34:590:35:02

then you add the peppers, then there is sobrasada,

0:35:020:35:05

which is a type of soft cured sausage.

0:35:050:35:07

And then you got a lamb, chicken, potatoes, all fried together,

0:35:070:35:11

all the meats you generally get in any rustic places in Spain.

0:35:110:35:16

It all on the bone, so that's why I've kept it.

0:35:160:35:19

If it's good enough for them, it's good enough for me.

0:35:190:35:21

Next up is something called sobrasada,

0:35:310:35:33

it's a really interesting ingredient.

0:35:330:35:35

Places like Ibiza can't dry-cure things,

0:35:350:35:37

so this is their equivalent to, say, a chorizo.

0:35:370:35:41

This, as well, morcilla, this is a Spanish black pudding,

0:35:410:35:44

very sort of paprika-y and, again, this will, sort of,

0:35:440:35:48

give added depth to the actual finished dish.

0:35:480:35:50

'I get back to Spain as much as possible.

0:35:520:35:55

'Last year, I went there six or seven times.

0:35:550:35:58

'Every time I go there, regardless of whether it's

0:35:580:36:01

'a three-Michelin-star restaurant, or a two euros tapas bar,

0:36:010:36:05

'for example, I'll always take something and take some influence.

0:36:050:36:10

'I absolutely live for the eating.

0:36:100:36:12

'One thing that really amazes me is the amount of chefs that I know,

0:36:140:36:18

'even, like, Michelin-star chefs that don't even actually cook at

0:36:180:36:21

'home, they do it for a profession. When it comes to their day off,

0:36:210:36:25

'it is generally take-aways and pizzas and whatnot.

0:36:250:36:29

'But I think it's absolutely crazy.

0:36:290:36:32

'I spend 60, 70 hours a week cooking all these beautiful foods

0:36:320:36:35

'for people, there is absolutely

0:36:350:36:37

'no way I'm not going to have a slice of it myself.

0:36:370:36:40

'The good thing about this dish, I mean,

0:36:430:36:45

'you can use it in terms of leftover roast meat from your Sunday dinner.

0:36:450:36:50

'To my mind, some of the greatest dishes on Earth

0:36:500:36:52

'are from leftovers.

0:36:520:36:55

'So, that is a country fry up, or a sofrit pages.

0:36:550:36:59

'Very short, very sweet,'

0:36:590:37:00

it's really delicious. Good flavours, good ingredients.

0:37:000:37:03

Pub food can be quite regional.

0:37:180:37:19

Like Lancashire hotpot - Lancashire.

0:37:190:37:21

But for this one, we're going to introduce the nation to the Parmo.

0:37:210:37:26

The Parmo is this chip shop/pub, kind of, guilty pleasure,

0:37:260:37:30

which is the national dish of Middlesbrough.

0:37:300:37:34

-It is!

-I know!

0:37:340:37:36

Originally, it's as chicken Parmigiano.

0:37:360:37:40

We're having to chef it up a bit.

0:37:400:37:44

Yeah, because quite frankly, a few of the Parmos we've had there

0:37:440:37:47

would, kind of, put you in hospital in two weeks.

0:37:470:37:50

So, I take some soft white breadcrumbs.

0:37:560:37:59

This is just a loaf that has been through a processor.

0:37:590:38:02

A big heap of grated Parmesan cheese.

0:38:020:38:06

-Mate, they are butterflied, ready for your delectation.

-Brilliant.

0:38:060:38:11

Right, I've got a teaspoon of dried oregano on there.

0:38:110:38:14

Could you chop us some fresh basil, Si?

0:38:140:38:16

I can, mate, I've just cleared my board down, so we're laughing.

0:38:160:38:20

And I'll do that now.

0:38:200:38:21

Right, so, pane, clean hands.

0:38:230:38:26

You take the chicken, like so.

0:38:270:38:30

Just flour and roll in the egg.

0:38:300:38:32

-But I've seen this done with massive turkey breasts.

-Yes.

0:38:350:38:39

You end up with a Parmo the size of a Frisbee.

0:38:390:38:43

It's massive.

0:38:430:38:44

Then just put that in the crumbs and don't be shy, because really,

0:38:440:38:48

to my mind, the crumbs are, kind of, one of the best bits.

0:38:480:38:52

That, Mr Meyers, is a job well done, sir.

0:38:520:38:54

At certain hostelries around the north-east,

0:38:540:38:57

this would be deep-fried.

0:38:570:38:59

But, as a nod to culture and health, we're going to bake ours.

0:38:590:39:02

-That's the last one.

-Perfect.

0:39:020:39:05

Now, we need to drizzle them with olive oil, would you mind, sir?

0:39:060:39:10

Clean my hands.

0:39:100:39:12

And that needs to go into a preheated oven, about 180 Celsius,

0:39:120:39:16

for 12 to 15 minutes.

0:39:160:39:18

Until it's just cooked through.

0:39:180:39:20

'To make the sauce, heat the olive oil in the saucepan,

0:39:230:39:27

'and add the onion.

0:39:270:39:28

'Saute until very soft.

0:39:300:39:32

'You want it translucent and buttery.

0:39:320:39:35

'Then add the garlic.

0:39:360:39:38

'Cook for a further couple of minutes, then add the red wine.

0:39:390:39:43

'Allow to bubble fiercely until reduced by half.

0:39:430:39:47

'Add the oregano and tomatoes.'

0:39:470:39:50

We'll want to cook this right down, so it's literally quite lumpy,

0:39:500:39:55

because if we lay the chicken down on, like, a runny sauce,

0:39:550:39:58

it's going to make the chicken wet and horrible.

0:39:580:40:01

We're going to cook that probably for about 20 minutes.

0:40:010:40:03

Right... There we go.

0:40:080:40:10

-That's the chicken.

-Lovely.

0:40:100:40:13

The sauce is doing well.

0:40:130:40:15

When the sauce is done,

0:40:150:40:16

we can start assembling the Parmo.

0:40:160:40:19

Look at the consistency. Beautiful.

0:40:220:40:25

-Really, really rich.

-Perfect.

0:40:250:40:27

Time to build the Parmo. I'll just put that in the bottom.

0:40:270:40:30

The Parmos go on the top.

0:40:320:40:34

Cover it in mozzarella and then we stick it in the oven.

0:40:340:40:37

Now, we're doing triple-cooked chips,

0:40:370:40:40

which seem to be all the rage in pubs these days,

0:40:400:40:42

and this is our foolproof method.

0:40:420:40:45

What we've done is, these are relatively chunky chips.

0:40:450:40:48

These have been poached, like a gentle, gentle boil, for 20 minutes.

0:40:480:40:53

So, you need to handle these with care.

0:40:530:40:55

We put these in the deep fat fryer now at 130 degrees

0:40:550:40:59

for about five minutes.

0:40:590:41:01

That's at 130.

0:41:030:41:04

-Mozzarella.

-That's good buffalo mozzarella.

-It is.

0:41:080:41:12

And that's what you want, this is the sort of stuff you want.

0:41:120:41:14

Look at that in there,

0:41:140:41:16

nice, stringy, young, beautiful mozzarella.

0:41:160:41:20

This goes into the oven, 15 to 20 minutes.

0:41:200:41:23

Until it's golden and bubbly.

0:41:230:41:25

Right, that's stage two complete, Si.

0:41:270:41:30

I'll let them rest, I'll turn the fire up to 190.

0:41:300:41:33

Don't leave your chip pan unattended.

0:41:360:41:39

I'm just going to sit down, keep an eye on.

0:41:390:41:42

Right, mate, you have your two-minute warning.

0:41:530:41:57

Right. We will have triple-cooked chips in three minutes.

0:41:570:42:01

So, this is stage three.

0:42:010:42:05

This is the "trip" in triple.

0:42:050:42:07

Hello, you lovely Parmo. Oh!

0:42:070:42:11

Look at that.

0:42:110:42:13

Get in the back of the net.

0:42:140:42:16

Fryer off. Listen to that.

0:42:160:42:19

CHIPS RATTLE

0:42:190:42:21

Like a set of maracas.

0:42:210:42:23

It is a great one for a family tea-time, isn't it?

0:42:320:42:36

It's a fab one.

0:42:360:42:37

Now, they are crispy.

0:42:370:42:39

That's the beauty of the triple-cooked chips.

0:42:410:42:43

-It's flipping tasty.

-It's fantastic, the taste, isn't it?

0:42:430:42:46

Perfect chips, Chef.

0:42:490:42:50

The Parmo may be new to a lot of the country.

0:42:500:42:53

-Yeah.

-But it's worth discovering, it's worth a visit.

0:42:530:42:56

It's a chip off the old block, this.

0:42:580:43:00

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